Keep diced potatoes and cauliflower florets in water.
Heat oil in a wok and add cumin and red chilli whole. When it crackles add asafoetida, green chilli and ginger.
Sauté for a minute and add onions and cook till onions are about to get golden brown. Add spices – (turmeric powder & coriander powder) cauliflower and potatoes. Mix well and cook covered with a lid for 5 minutes on slow fire. Open and add tomatoes and mix. Again cover and cook till vegetables are cooked. Finish with garam masala and chopped coriander.
Transfer to a serving bowl and garnish with ginger juliennes and coriander sprig.